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Trish Deseine’s Blackcurrant Pavlova
The dense fruity tartness of Jeffares blackcurrants are simply perfect with the sweet crunch of pavlova and the cooling smoothness of fresh cream. The way their juice pops from the fruit as you bite in is divine and I think they have now dethroned mango and passionfruit as my favourite pav fruit. I’ve added blackberries here to keep the colours simple and vary the texture even more, but you can of course mix in other tart fruits and berries.Print this Recipe Send to a friend Share
1 Mrs. Mullallys pavlova base
300ml Glenilen double cream
4 or 5 tablespoons Mr Jeffares blackcurrants, defrosted
200g fresh blackberries (or raspberries or strawberries)
Whip up the double cream, spread it into the centre of the pavlova.
Top with the blackcurrants and blackberries mixed together with a splash of Mr Jeffares blackcurrant cordial to bump up the taste even more if you like.